CN104789422A - 大蒜酒的加工工艺 - Google Patents
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Abstract
本发明公开了大蒜酒的加工工艺，按重量份计，将大蒜5～15份、何首乌10～15份、生姜10～18份、人参11～14份、红景天10～15份、葡萄籽10～15份和桂圆5～10份混合粉碎后，加水煎煮，将煎煮液过滤，滤液浓缩至50～60℃下相对密度为1.1～1.2的浸膏；然后将浸膏与600～1000份白酒勾兑，加入0～25份矫味剂，混匀，静置1～4天，过滤1～4次，即得大蒜酒。本发明充分提取药材中的黄酮、皂苷、多酚类有效成分，长期饮用可补肝肾，改善血液循环，增加系统免疫力，驱寒，抗氧化，缓解疲劳，且安全无毒副作用。
Description
技术领域
本发明属于保健食品领域，具体涉及大蒜酒的加工工艺。
背景技术
保健酒已有数千年的历史，是中国医药科学的重要组成部分。中国的历代医药著作中几乎无一例外地有药酒治疾健身的记载。保健酒是将有治疗作用和滋补性质的中药或食物，通过特殊的加工手段，使其中有效物质溶解于酒液中，经过勾兑，制成酒剂，药借酒势起到保健作用。今天随着科学技术的进步，从中药浸酒的传统工艺的基础上已发展到利用萃取、浸提和生物工程等现代化手段，提取中药中的有效成份制成高含量的功能保健酒。
由于现代社会竞争激烈，城市人群普遍处于高压高强度工作环境中，社会亚健康状态人群也呈上升趋势，亚健康正逐渐成为吸纳带人生活与工作的隐忧。保健酒作为一种能调节机体功能、增强体质的保健食品，越来越受到人们的重视。
发明内容
本发明要解决的技术问题是提供一种大蒜酒的加工工艺，制成的大蒜酒具有抗氧化、缓解疲劳、提高机体免疫力的功效。
本发明提供的技术方案是一种大蒜酒的加工工艺，按重量份计，将大蒜5～15份、何首乌10～15份、生姜10～18份、人参11～14份、红景天10～15份、葡萄籽10～15份和桂圆5～10份混合粉碎后，加水煎煮，将煎煮液过滤，滤液浓缩至50～60℃下相对密度为1.1～1.2的浸膏；然后将浸膏与600～1000份白酒勾兑，加入0～25份矫味剂，混匀，静置1～4天，过滤1～4次，即得大蒜酒。
所述加水煎煮是指往混合物料中加入其6～10倍重量的水，在100℃下回流提取2～3小时。
所述白酒的酒精度为33～45度。
所述矫味剂为白砂糖、木糖醇、阿巴斯甜、山梨醇中的一种或多种。
所述过滤是在0.2～0.3MPa条件下用硅藻土过滤。
本发明充分提取中药中黄酮、皂苷以及生物碱等有效成分，长期饮用可以补肝肾、益精血、养心脾，具有抗氧化，缓解疲劳，提高机体免疫力，可以有效调节现代人亚健康状态。
大蒜，具有解毒杀虫，消肿止痛，此外还有温暖脾胃，促进新陈代谢，缓解疲劳的功效。
桂圆，补心脾，益气血，健脾胃，养肌肉。
生姜，具有驱寒，促进血液循环，增强系统免疫力，缓解疲劳的作用。
何首乌，能乌须发，强筋骨，补肝肾，养血，活络的作用。
人参能增强记忆力，提高机体免疫力。
葡萄籽中含有多酚类物质，具有抗氧化清除自由基的作用。
本发明充分提取药材中的黄酮、皂苷、多酚类有效成分，长期饮用可补肝肾，改善血液循环，增加系统免疫力，驱寒，抗氧化，缓解疲劳，且安全无毒副作用。
具体实施方式
以下具体实施例对本发明作进一步阐述，但不作为对本发明的限定。
实施例1
1)将大蒜5kg、何首乌10kg、生姜10kg、人参11kg、红景天10kg、葡萄籽10kg和桂圆5kg混合粉碎后，加入混合物料重量6倍的水，在100℃下回流提取2小时，将煎煮液过滤，滤液浓缩至50℃下相对密度为1.1的浸膏；
2)将浸膏与600kg 33度白酒勾兑，混匀，静置1天，在0.2MPa条件下用硅藻土过滤1次，得到大蒜酒。
实施例2
1)将大蒜15kg、何首乌15kg、生姜18kg、人参14kg、红景天15kg、葡萄籽15kg和桂圆10kg混合粉碎后，加入混合物料重量10倍的水，在100℃下回流提取3小时，将煎煮液过滤，滤液浓缩至60℃下相对密度为1.2的浸膏；
2)将浸膏与1000kg45度白酒勾兑，加入25kg白砂糖，混匀，静置4天，在0.3MPa条件下用硅藻土过滤4次，得到大蒜酒。
实施例3
1)将大蒜10kg、何首乌12kg、生姜15kg、人参12kg、红景天13kg、葡萄籽12kg和桂圆8kg混合粉碎后，加入混合物料重量8倍的水，在100℃下回流提取2.5小时，将煎煮液过滤，滤液浓缩至55℃下相对密度为1.1的浸膏；
2)将浸膏与900kg42度白酒勾兑，加入12kg阿巴斯甜，混匀，静置3天，在0.25MPa条件下用硅藻土过滤2次，得到大蒜酒。
实施例4
1)将大蒜5kg、何首乌15kg、生姜10kg、人参14kg、红景天10kg、葡萄籽15kg和桂圆5kg混合粉碎后，加入混合物料重量6倍的水，在100℃下回流提取3小时，将煎煮液过滤，滤液浓缩至50℃下相对密度为1.2的浸膏；
2)将浸膏与600kg45度白酒勾兑，加入8kg山梨醇，混匀，静置4天，在0.2Pa条件下用硅藻土过滤4次，得到大蒜酒。
为验证本发明的大蒜酒的保健效果，特进行以下临床试验。
1、临床症状：精神紧张、烦躁失眠、气短神疲、腰酸腿软、食欲不振、记忆力减退，性功能减退，凡具备以上四项者，均可纳入试验病例。挑选符合标准病例400例，随机分为四组，分别为实验组1-4，每组各100例。病程均在4～15周，年龄在30～60岁之间。
2、安全性观测
1)血、尿、便常规化验；2)肝肾功能检查；3)胸部X线检查；4)B超、心电图检查。
除胸透、B超、心电图用药前检查一次外，其余指标用药前后各检查一次，结果证实治疗组治疗前后各项指标无显著性差异，说明本产品安全无毒副作用。
3、疗效观察
3.1疗效评定标准
治愈：临床症状全部消失；
显效：临床症状中有三项改善；
有效：上述症状中有两项改善；
无效：上述症状中无一改善。
3.2疗效观察结果
| 组别 | 治愈 | 显效 | 有效 | 无效 | 总有效率 |
| 实验组1 | 36 | 44 | 16 | 4 | 96 |
| 实验组2 | 35 | 47 | 14 | 4 | 96 |
| 实验组3 | 40 | 39 | 18 | 3 | 97 |
| 实验组4 | 37 | 40 | 20 | 3 | 97 |
Claims (5)
1.大蒜酒的加工工艺，其特征在于：按重量份计，将大蒜5～15份、何首乌10～15份、生姜10～18份、人参11～14份、红景天10～15份、葡萄籽10～15份和桂圆5～10份混合粉碎后，加水煎煮，将煎煮液过滤，滤液浓缩至50～60℃下相对密度为1.1～1.2的浸膏；然后将浸膏与600～1000份白酒勾兑，加入0～25份矫味剂，混匀，静置1～4天，过滤1～4次，即得大蒜酒。
2.根据权利要求1所述的大蒜酒的加工工艺，其特征在于：所述加水煎煮是指加入混合物料重量6～10倍的水，在100℃下回流提取2～3小时。
3.根据权利要求1所述的大蒜酒的加工工艺，其特征在于：所述白酒的酒精度为33～45度。
4.根据权利要求1所述的大蒜酒的加工工艺，其特征在于：所述矫味剂为白砂糖、木糖醇、阿巴斯甜、山梨醇中的一种或多种。
5.根据权利要求1所述的大蒜酒的加工工艺，其特征在于：所述过滤是在0.2～0.3MPa条件下用硅藻土过滤。
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| CN107299026A (zh) * | 2017-07-13 | 2017-10-27 | 苏州健乔食品科技有限公司 | 一种适用于抽烟男性的保健药酒的制备方法 |
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